Chocolate Custards with A Citrus Cloud

Name: Chocolate Custards with A Citrus Cloud (Natillas de Chocolate con Nata y Citricos)
Cuisine: Spanish
Ingredients: 2 large egg whites, chilled (see Note); 1 cup heavy (whipping) cream, chilled; Small mint leaves, for garnish; 9 tablespoons sugar; 2 cups whole milk; 6 ounces best-quality bittersweet chocolate, grated or very finely chopped, plus a little grated chocolate, for garnish; 6 ounces best-quality bittersweet chocolate, grated or very finely chopped, plus a little grated chocolate, for garnish; 2 tablespoons fresh orange juice; Grated zest of 1 lemon; Grated zest of 1 large orange; Grated zest of ½ pink grapefruit; 4 large egg yolks

Natillas de Chocolate con Nata y Citricos

Preparation info

Serves
6 or 7

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

The pairing of dark chocolate and citrus is unbeatable, which is why I’m so in love with this recipe from the legendary Basque chef Juan Mari Arzak. Taking off on natillas—the thin custard that the Spanish adore—he flavors it with chocolate and tops it with a foamy cream whipped with citrus-infused syrup and lightened with beaten egg whites. The play of textures and flavors is to die for.

Ingredients

Europe
Spain
Dessert
Gluten-free
Vegetarian

Ingredients

Method